Irresistible Mint treats. Recipe for delicious homemade Marshmallows with Fresh Mint.
Irresistible Mint treats. Recipe for delicious homemade Marshmallows with Fresh Mint.
Hello friends! In this video, I am thrilled to share with you my recipe for a delightful mint treat - a scrumptious homemade mint marshmallow! Join me as I guide you through the step-by-step process of creating these irresistible sweet treats with a fresh and vibrant mint flavor.
Using simple ingredients and techniques, I will demonstrate how to make fluffy marshmallows infused with the refreshing taste of mint. From preparing the mint mixture to whipping the marshmallow base, you will learn all the tips and tricks to achieve the perfect texture and flavor.
These delectable mint marshmallows are ideal for snacking. Just imagine sinking your teeth into a soft and tender marshmallow with a burst of revitalizing mint flavor that melts in your mouth. This delicacy is certain to delight your family and friends.
So, let's embark on a delightful culinary adventure and create this homemade mint marshmallow together. Get ready for a scrumptious journey into the world of homemade confectionery!
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marshmallow ingredients:
25gram/0.88oz. gelatin + 100ml/0.21 pint of cold water
300 grams / 10.58 oz. sugar
30 grams / 1.05 oz. fresh mint leaves
add 50ml/1.76oz of water to mint leaves
add water to the mint syrup to bring the total volume to 120ml/0.25 pint
Beat the mass for 15 minutes, cool the marshmallows in the refrigerator for 3 hours.
Mix 1 tbsp powdered sugar and 1 tbsp cornstarch,
for sprinkling marshmallows.
recipe for three ice creams:
strawberry ice cream recipe:
strawberry marshmallow recipe:
00:00 introduction
00:14 gelatin preparation
00:27 preparation of fresh mint extract
01:34 making mint syrup
02:16 whipping marshmallow mass
02:56 form and cool marshmallows
03:25 cut mint marshmallows
04:20 Enjoy your meal friends!
I am glad to welcome you to my channel, which is dedicated to cooking delicious and healthy food and desserts. Here you will find delicious and easy recipes for every taste, including baking and a variety of desserts, as well as meat and fish dishes. You will also find various marinades with spices and salads, as well as healthy and delicious drinks that you can quickly prepare at home.
If you are looking for new and original recipes, you have come to the right place! I will gladly share easy and quick recipes that are simple and can be used to please yourself and your loved ones! There is also a bit of ASMR here, and you will be able to enjoy not only the sight of the cooking but the sounds as well!
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#homemade #easyrecipe #marshmallows #foodvideo #cooking #yummy #delicious #sweettreats #mintflavor #mint
How to Make Peppermint Marshmallows!
Bonus video! :D Today we’re making these yummy peppermint marshmallows that would be perfect for any holiday party. Also, if you’ve seen the November issue of Seventeen magazine, check out the dessert DIY section for a recipe from me!:D :D :D Enjoy, and make sure to share pictures of your treats on Facebook and Instagram with the hashtag #kawaiisweetworld!
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Peppermint Marshmallow Recipe
Makes about 36 medium marshmallows
Ingredients
24 crushed Oreos, filling removed
4 T. melted butter
1 cup water (divided)
3 packages of gelatin
2 cups of sugar
½ cup of light corn syrup
½ tsp salt
1 T vanilla extract (preferably clear, but regular works as well)
1 tsp peppermint extract
Red liquid food coloring
¼ cup powdered sugar
¼ cup corn starch
Directions:
1. Preheat oven to 350F.
2. Mix together crushed Oreos and melted butter. Press into a greased 9” x 9” pan and bake for 10 minutes. Allow crust to cool completely while making marshmallows. If desired, wipe Oreo crumbs off of sides of pan. Re-spray with cooking spray.
3. Pour ½ cup water and gelatin into stand mixer and combine.
4. In a medium saucepan, add remaining ½ cup water, sugar, corn syrup, and salt. Do not stir. Add candy thermometer and turn to medium-high heat. Bring mixture to a boil for 1 min or 240F.
5. Working quickly and carefully, drizzle hot sugar syrup down the side of the bowl into gelatin mixture with mixer on low speed. Turn mixer to high speed and beat for 8-10 min, or until mixture comes to stiff peaks.
6. After mixture reaches stiff peaks, slowly add in vanilla extract and peppermint extract (if added too quickly, mixture may deflate). Immediately pour over cooled Oreo crust, and add drops of red food coloring. Create marble design with a knife, and leave to set at room temperature for at least 3 hours or overnight (cover pan loosely with aluminum foil if desired).
7. Dust over mixture that is approximately half powdered sugar and half cornstarch. Flip marshmallows out onto baking sheet, then onto a cutting board. Cut into 36 pieces with a greased knife.
Music courtesy of Audio Network
Mint Chocolate Chip Marshmallows
How to Make Easy Homemade Peppermint Marshmallows (or Vanilla)
I had no idea why anyone would want to make homemade marshmallows until I actually made them myself. Wow! What a difference from store bought. These are like fluffy, light clouds! You can flavor them with your favorite extract....vanilla, almond, raspberry, coffee, etc. My family likes the peppermint marshmallows best of all in a cup of homemade hot cocoa. These are super easy, you don't need a candy thermometer, and they make a really impressive homemade gift. Give them a try and let me know what you think!
Pamela
Homemade Peppermint Marshmallows
1/2 cup cold water
3 envelopes unflavored Knox gelatin (0.25 oz each)
2 cups granulated sugar
2/3 cup light corn syrup
1/4 cup water
1/4 teaspoon salt
2 teaspoons pure vanilla extract
1 teaspoon pure peppermint extract
red gel or paste food coloring
Powdered sugar
1. Pour 1/2 cup water into the bowl of an electric stand mixer. Sprinkle all three packages of gelatin over the water and let sit for 10 minutes.
2. Lay plastic wrap both directions in an 8x8 pan, completely lining the pan, and making sure corners and edges are pressed against the sides of pan. (so your marshmallows have a uniform shape)
Coat the plastic with cooking spray. Set aside for later.
3. In a smallish saucepan, using a wooden spoon or wire whisk, combine sugar, 1/4 cup water and corn syrup. Set over a high heat and stir continuously until mixture comes to a full rolling boil. By the time this happens, the sugar will be dissolved, and this should take about 4 minutes. Don't worry about the time, just get your mixture to a quick full boil. Set a timer for 1 minute, then remove spoon, and let mixture cook without stirring for 1 full minute. Watch pot to be sure it does not boil over, and lower heat a bit if necessary. Remove from heat.
4. Using the whisk attachment, turn your mixer on lowest speed, (gelatin will be lumpy) and slowly pour the hot cooked syrup into your bowl, letting the syrup run down the inside of the bowl. Add salt to hot mixture. Slowly increase the speed of the mixer until it is beating at highest speed. Let this beat for at least 10 minutes. Your mixture should be fluffy and white, and the bowl by now should be warm to the touch.
5. Reduce speed to low again, add enough red food coloring to desired shade of pink. Add vanilla and peppermint extracts. Increase speed again and let the food color and extracts blend at high speed for another 1-2 minutes, approximately.
( If you prefer vanilla marshmallows, add 1 tablespoon of vanilla and omit peppermint extract.)
6. Grease a rubber spatula, and pour marshmallow into prepared pan, scraping sides of bowl. Smooth the top and let sit uncovered until room temperature. Spray a piece of plastic wrap on one side and cover cooled marshmallow to seal top. Let sit for several hours or even the next day, or longer, if needed.
7. When ready to cut your marshmallow, dust a counter or cutting board with a generous amount of powdered sugar. Unwrap and remove from pan and set on sugar. Dust top with sugar. Take a long, sharp knife and cut straight through marshmallow, until you have several strips. Roll the cut edges in the powdered sugar. Cut these strips into squares. Again, coat cut edges with sugar. Store in airtight container.
Go, eat your food with gladness, and drink your wine with a joyful heart....
Ecclesiastes 9:7
How to Make Homemade Marshmallows!
OPEN TO COLLAB!
Hey guys! These homemade marshmallows are SO yummy, and much, much better than the store-bought kind! Seriously, it’s like a whole different confection :D Enjoy, and make sure you share pictures of your treats on Facebook and Instagram with the hashtag #kawaiisweetworld!
Also, be sure to check out the trailer for my NEW SERIES on ISAtv! :D Super excited about this one, click the link below to see it!
*Forgot to show adding in the vanilla extract, but also add in 2 T of vanilla extract after whipping marshmallows for 8-10 min if desired!
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Homemade Marshmallows
Makes about 16 large marshmallows, or 64 one inch marshmallows
Ingredients
1 cup water
3 envelopes unflavored gelatin
2 cups granulated sugar
½ cup light corn syrup
½ tsp salt
2 T vanilla extract
1 cup powdered sugar
1 cup corn starch
Directions
1. Grease a 9” x 9” square pan with butter. Set aside.
2. In the bowl of a stand mixer, pour in ½ cup water and sprinkle gelatin on top.
3. In a medium saucepot, bring ½ cup water, granulated sugar, corn syrup, and salt to a rolling boil (rapid and large bubbles) and boil for 1 min or until a candy thermometer reads 240 F. Do not stir while mixture is cooking, and be careful! This mixture is extremely hot – ask an adult for help if you’re not comfortable handling the boiling sugar syrup.
4. Mix gelatin mixture a few times to break up the clump, and slowly drizzle in sugar syrup along side of bowl. Turn to high speed and whip for 8-10 min until thick and fluffy.
5. Immediately pour into prepared pan, and spread out with an offset spatula. Use a greased sheet of plastic wrap to smooth out marshmallow, and leave to sit for 6 hours or preferably overnight.
6. Sprinkle a work surface with powdered sugar and cornstarch mixture, and turn out marshmallow slab. Cut with a greased knife, and sprinkle with additional powdered sugar/cornstarch if needed.
For coffee marshmallows:
Replace 1 cup of water with 1 cup of strongly brewed coffee. If desired, add 1 tsp of espresso powder to whipped marshmallow mixture. Omit vanilla extract
I added ¼ cake mix for the “cake batter” marshmallows, but as I mentioned, I don’t recommend it! It deflates the marshmallows (but it does give them a cake flavor :-)
Tip: To clean saucepot, just fill with warm water and let soak for 1 hour. The sugar will dissolve quickly, and the pan will be completely clean!
Music courtesy of Audio Network “Clap Happy” and Drive Me Home”
Chocolate Covered Peppermint Marshmallows
What's better than chocolate and peppermint during the holiday season? How about if it's covering a delicious and naturally sweetened marshmallow! Check out the video above or go to for the full recipe!
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